Engadinian Pearl-barley-soup

koordinaten: 46.800213, 10.304203

ingredients:
100g pearl-barley
1 leek
1/4 of a cabbage (curly kale)
1 onion
1/2 of a celery
4 carrots
2tbsp oil or butter
1,5l water
300g bacon
300g cured pork
200g cured beef
2 potatoes
1tbsp flour
3tbsp cream
salt

Pearl barley must be soaked overnight;
cut leek and cabbage into fine strips, celery and carrots into fine cubes, saute the vegetable in oil or butter, add water and meat;
simmer for about 2 hours, till the meat is done; add cubed potatoes 20 min. before end of cooking time, add flour mixed with cream, season with salt, but be careful, the cured meat is very salty.

for those in a hurry: in a steamer the cooking time takes 30min.

Variant: a handful of borlotti beans soaked overnight and cooked together with pearl barley.

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